Chocolate Tartlets with Spiced Biscuit ( Speculoos) Spread

These came about because I found a jar of my favourite Biscoff spread in Sainsbury's. I've since noticed that Lidl sell the same kind of spread called Spiced Biscuit spread. I expect most of the supermarkets now have their own versions.
I bought a new tartlet tin so wanted to try it out, and chocolate and spice seemed to go well together.
I was very lazy and bought a pack of shortcrust pastry, but of course you can make your own from your favourite recipe, or even buy ready made tartlet shells, so then you'd have no cooking at all!

You need; 1 pack ready shortcrust pastry, 100g dark chocolate, 3 tbspn spiced biscuit spread, 100ml single cream, 60g butter and a few crumbled Biscoff biscuits [or supermarket equivalent] to sprinkle on top.

Preheat oven 200C                    Grease a tartlet tin.

Roll pastry out on a floured surface and cut out discs using a 71/2 cm /3" cutter. Line the tin with these then bake for 20 mins. Take out of the oven and leave cases to cool on a wire rack.

Break the chocolate into pieces then melt 60 g with 1 tbspn water over a simmering bowl of water [or just melt in microwave].  Pour into the cooled tartlet cases and put in fridge for an hour.

Melt the rest of the chocolate with the cream and butter over simmering water.

Take tartlets out of fridge and spread a layer of the biscuit spread over the chocolate layer. Pour the rest of the melted chocolate mixture over and put in fridge for 2 hrs before serving. Sprinkle some broken Biscoff biscuits over the top.

I love the mixture of chocolate and spiced biscuit. The pastry gives a nice crunch as does the biscuit topping, which is a good contrast to the soft filling. They are quite rich, but a good treat.


Rich but delicious I'm absolutely sure. I can remember people bashing up the biscuits to add to cakes and tarts many years ago. The spreads have made things much easier.

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